After stuffing myself silly with
Mexican food nachos on Cinco de Mayo, I just couldn't bear to have another plate of tortilla chips covered in cheese. That's why I started thinking about other types of chips and toppings. Before I knew it, I was in my kitchen crazily making these buffalo — as in wings not mozzarella — nachos.
In this insanely tasty dish, sour cream and onion potato chips are topped with diced buffalo chicken and a blue-cheese sauce. The dish is baked and topped with fresh chopped parsley, green onions, and celery. To see how I made this surprisingly delicious snack, read more.
3/4 cup milk Serves 2.
1 tablespoon butter
1 tablespoon flour
1/4 cup grated or finely crumbled blue cheese
1/4 cup finely grated Parmesan cheese
1 bag sour cream and onion potato chips (recommended: Kettle Chips yogurt and green onion variation)
1 large chicken finger, diced
2-3 tablespoons Louisiana-style hot sauce (recommended: Crystal)
1/4 cup finely grated smoked Gouda
2 tablespoons minced parsley
2 green onions, dark greens removed, minced
1 celery stalk, finely chopped
3/4 cup milk